How to make Cantonese-style wontons, which are delicious and not greasy. Which ones are children’s favorite?

Wonton noodles are a common breakfast dish among Cantonese people. Known for its thin crust and fresh filling. I didn’t expect that it would be so easy to make the dough yourself. It’s exactly the same as the ones you eat outside. The thin dough won’t split and it’s full of texture! The tender and chewy wonton noodles are paired with the fresh seaweed soup. The two are closely combined to create a perfect bowl of Cantonese wonton noodles, delicious but not greasy! Food preparation:

85g carrot juice/200g all-purpose flour/2g salt Mushroom chicken filling: half chicken breast/2 mushrooms and half carrot/1 piece of green onion/1 small piece of ginger/ 1 egg white, 1 spoon of MSG/1 spoon of salt, 1 spoon of chicken essence/1 spoon of thirteen incense, 2 drops of oil/1 frying spoon of cooking oil, 2 spoons of sesame oil/1 green onion, 1 small piece of pickle/a small amount of seaweed/1 coriander. Prepare gradually. : Cut carrots into shreds and cook in boiling water for 2 minutes to make juice. Add flour, carrot juice and salt, stir to form a dough, and set aside for 30 minutes. The first step

Use an electric dough press to gradually press a piece, starting from the thickest setting, and grind it into a large area. Sprinkle a thin layer of flour on the surface and spread it evenly with your hands; turn the electric dough press on Adjust to medium thickness and press another slice.

Sprinkle wheat flour again. Press again, and after several times, press to an ultra-thin thickness. Cut into 7*7CM grids, cover tightly with plastic wrap and set aside. Start preparing the stuffing. Chop the chicken breast into puree, cut the carrots and oyster mushrooms into minced pieces, and cut the ginger and garlic into minced pieces. Put the chicken in a small bowl, add cooking wine, light soy sauce, green onion and ginger and stir. Add egg whites and beat again. Step 2

Add MSG, salt, chicken essence, thirteen spices, and oil and mix well. Add cooking oil and sesame oil and mix well. Add the oyster mushrooms and carrots and mix well. Just mix the stuffing. Take a wonton wrapper and add a little chicken and mushroom filling. Fold it up and pinch the edges. Fold the two corners inward and tuck the top toward the middle.

Pinch out the wrinkles and wrap the dog wontons. Chop the green onions and pickles and put them on the plate together with the shredded seaweed. Add a small spoonful of sesame oil and set aside. Place the wontons in the pot and cook until they float. Place the steamed wontons on a plate, pour a large spoonful of wonton soup over them, and the delicious wontons are ready. Tips: The skin should be as thin as possible to make the wontons delicious; you can wrap more at one time and freeze them. Just boil it when eating. Pay attention to vacuum preservation after freezing to prevent it from drying out and cracking.